Ingredients:

  • 1 cup (125g) All-purpose flour
  • 1/2 cup (60g) Coconut sugar
  • 1 tsp (5g) Baking powder
  • 1/4 tsp (1.5g) Salt
  • 1 large (50g) Egg
  • 1/2 cup (120ml) Whole milk
  • 2 tbsp (28g) Melted butter
  • 1 tsp (5ml) Vanilla extract
  • 2 cups (300g) Fresh huckleberries
  • 1 tbsp (12g) Cornstarch
  • 1 tbsp (12g) Fresh lemon juice
  • 1/2 cup (65g) All-purpose flour
  • 1/4 cup (50g) Light brown sugar
  • 3 tbsp (42g) Cold salted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the egg, milk, melted butter, and vanilla extract until the batter is smooth and velvety. Pour the batter evenly into the prepared pan.
  3. In a separate small bowl, toss the huckleberries with cornstarch and lemon juice until evenly coated. Gently press the berries into the top of the batter; do not stir them in.
  4. In the small bowl, combine the flour and brown sugar. Using your fingertips or a fork, work the cold butter into the mixture until it resembles coarse, sandy crumbs. Sprinkle this mixture evenly over the berry layer.
  5. Bake for 45–50 minutes until the edges pull away slightly from the pan and the topping turns a deep mahogany brown.